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Crispy One-Pan Spinach and Artichoke Stuffed Chicken Breast

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A quick and easy one-pan recipe featuring boneless chicken breasts stuffed with a creamy spinach and artichoke filling, seared to a crispy golden crust and baked to perfection. Perfect for a comforting weeknight dinner with minimal cleanup.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 ounces / 170 g each)
  • 4 cups fresh baby spinach, roughly chopped (about 120 g)
  • 1 can (14 ounces / 400 g) artichoke hearts, drained and chopped
  • 4 ounces cream cheese, softened (115 g)
  • ½ cup freshly grated Parmesan cheese (50 g)
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil (30 ml)
  • Salt to taste (preferably kosher salt)
  • Black pepper to taste
  • Pinch of red pepper flakes (optional)
  • Zest of 1 lemon (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a mixing bowl, combine softened cream cheese, chopped spinach, chopped artichoke hearts, minced garlic, grated Parmesan, lemon zest, salt, pepper, and red pepper flakes if using. Mix until well combined and creamy.
  3. Pat chicken breasts dry with paper towels. Using a sharp knife, carefully slice a horizontal pocket into the thickest part of each breast, being careful not to cut all the way through.
  4. Spoon the filling evenly into each chicken pocket. Use toothpicks if necessary to keep pockets closed.
  5. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
  6. Place stuffed chicken breasts in the skillet and sear for 3-4 minutes per side until golden and crispy. Avoid moving the chicken too much to allow crust formation.
  7. Transfer the skillet to the preheated oven (or move chicken to a baking dish) and bake for 15-20 minutes until the internal temperature reaches 165°F (74°C).
  8. Remove from oven and let the chicken rest for 5 minutes before slicing and serving.

Notes

Patting the chicken dry before searing ensures a crispy crust. Use a sharp knife to create clean pockets for stuffing. Avoid overstuffing to prevent filling leakage. Rest the chicken after baking to keep juices sealed and filling creamy. If you don’t have an oven-safe skillet, transfer chicken to a baking dish after searing. For dairy-free version, substitute cream cheese and Parmesan with dairy-free alternatives. Frozen spinach can be used if thawed and well-drained.

Nutrition

Keywords: stuffed chicken breast, spinach and artichoke, one-pan dinner, crispy chicken, easy weeknight meal, creamy filling, low-carb, gluten-free

Find it online: https://tempotaste.com/crispy-one-pan-spinach-and-artichoke-stuffed-chicken-breast-recipe-easy-and-perfect-for-dinner/